This is a tried and true recipe for delicious, creamy vanilla ice cream. It’s very simple to make, so anyone can prepare it.
Ingredients
- Heavy cream (30%) – 300 milliliters
- Whole milk (3.2%) – 400 milliliters
- Vanilla bean – 1 piece
- Sugar – 100 grams
- Egg yolks – 5 pieces
Preparation
Pour the cream and milk into a saucepan. Cut the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the vanilla pod to the milk with cream. Add half of the sugar.
Bring to a boil and let it cool slightly. Remove the vanilla pod. Thoroughly wash the eggs and scald them with boiling water. Separate the whites from the yolks. Briefly whisk the yolks with the sugar, just until doubled in volume.
Gradually pour the hot milk with cream into the yolks, whisking constantly. When the mixture is smooth, pour it back into the saucepan and heat it, stirring constantly until the mixture thickens. Do not allow it to boil.
Pour the mixture into a container with a lid and let it cool completely. Place it in the freezer, preferably for 12 hours. Mix the mixture several times (about every hour) at low speed or stir it with a spoon to remove ice crystals.
Before serving, remove the ice cream from the freezer for about 5 minutes to make it easier to scoop. Store homemade ice cream in the freezer, in a container with a lid, for up to several days.
